Salted Caramel Chocolate Tart [Vegan]

Contents

Salted Caramel Chocolate Tart [Vegan]Salted caramel chocolate tart. A decadent treat that’s surprisingly vegan. 1 cup all-purpose flour 1/2 cup confectioners’ sugar 1/4 teaspoon salt 1/2 cup cold unsalted vegan butter, cut into tiny pieces 1/4 cup ice-cold water Caramel filling (see below) Chocolate ganache (see below) Caramel Filling: 1 cup non-dairy milk 1/2 cup maple syrup 1 tablespoon cornstarch 1/4 teaspoon sea salt 1/4 teaspoon vanilla extract Chocolate Ganache: 1 cup dairy-free chocolate chips 1/2 cup coconut cream Vegan Delights: A Recipe for Salty-Sweet Salvation – Salted Caramel Chocolate Tart Notes

Savoring this indulgent delight, I’m wrapped in the velvety warmth of creamy coconut caramel, nestled within a decadent chocolate crust that provides a satisfying crunch. The crowning glory is a sumptuous dark chocolate ganache, drizzled artfully across the surface and finished with a touch of flake salt that adds a delightful textural contrast. Indulge in this rich and decadent dessert, guaranteed to delight even the most discerning palates – vegans and non-vegans alike.

Salted Caramel Chocolate Tart [Vegan]

Salted caramel chocolate tart. A decadent treat that’s surprisingly vegan.

1 cup all-purpose flour
1/2 cup confectioners’ sugar
1/4 teaspoon salt
1/2 cup cold unsalted vegan butter, cut into tiny pieces
1/4 cup ice-cold water
Caramel filling (see below)
Chocolate ganache (see below)

Caramel Filling:
1 cup non-dairy milk
1/2 cup maple syrup
1 tablespoon cornstarch
1/4 teaspoon sea salt
1/4 teaspoon vanilla extract

Chocolate Ganache:
1 cup dairy-free chocolate chips
1/2 cup coconut cream

2 Tbsp. ground flax seed
2 Tbsp. water
10 Tbsp. vegan butter, chopped
1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1/2 tsp. vanilla extract
Three to four tablespoons unsweetened cocoa powder
1/4 tsp. kosher salt

1 1/2 cups vegan sugar
3 Tbsp. light corn syrup
5 Tbsp. water
1/4 tsp. kosher salt
1/4 tsp. coconut extract
1/4 tsp. rum extract
6 Tbsp. vegan butter, chopped
1/2 cup canned full-fat coconut milk (shake the can vigorously before opening)?

Three-quarters of a cup of rich, creamy canned full-fat coconut milk.
8 oz. semi-sweet vegan baking chocolate, chopped
flake salt (to garnish)

Vegan Delights: A Recipe for Salty-Sweet Salvation – Salted Caramel Chocolate Tart

Using the dough hook attachment on a food processor, process all the dough ingredients until well combined and smooth. With a steady hand, I process the ingredients, stirring and scraping down the sides of the bowl as needed to ensure everything is thoroughly incorporated and accumulated at one end.
Gently press the dough uniformly into the 9-inch tart pan, extending it seamlessly to the rim to create a precise and even crust. Allow the food to chill by piercing it gently with a fork and refrigerating it for at least an hour before serving.
While preparing the caramel, combine all ingredients excluding the butter and coconut milk in a small container. No need to combine. Stored in a secure location for future utilization.
As the tart nears its 10-minute chilling window, preheat the oven to a warm 350 degrees Fahrenheit. Without further ado, remove the pie from the fridge and cover the crust with a sturdy barrier: pie weights or an aluminium foil sheet generously sprinkled with a thick layer of dried legumes, thereby preventing the pastry from puffing up during the baking process. Preheat your oven to 350°F. Bake for 20 minutes, followed by an additional 8-10 minutes without weights. Removed from the oven, allow the item to chill until it’s ready for consumption.

In a sturdy, heavy-bottomed saucepan, combine the bowl of caramel ingredients and place it over medium heat. Continuously stir until the mixture is fully incorporated, allowing for a seamless blend of flavors and textures; subsequently, permit the dish to reach a temperature of 350°F, refraining from any further agitation or disturbance. Can it simply reach a rich, deep amber hue by simmering undisturbed?
Remove from heat and whisk in the coconut milk and melted butter until the mixture is silky and well combined.
Gently pour the mixture into the chilled tart crust and refrigerate to allow it to set.

Within a microwave-safe container, such as a Pyrex measuring cup, heat the coconut milk to scorching temperatures over a duration of 1-2 minutes. Introduce the chopped chocolate into the mixture and whisk vigorously to achieve a silky, uniform consistency.
With caution, pour the velvety ganache over the rich caramel, ensuring it doesn’t spill over its edges. Once achieved, transfer the combined dessert to a level surface and refrigerate until chilled to perfection, allowing at least 1-3 hours for optimal seting time, which may vary depending on whether the ingredients were initially pre-cooled or not.
Once chilled, finish with a light dusting of flake salt. Slice and serve chilled. Store the tart in the refrigerator; if left out at room temperature for an extended period, it will likely become overly gooey, whereas refrigeration helps maintain its firm texture.